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Savoury loaf with olives, peas and radishes

Savoury loaf with olives, peas and radishes
Second dish
2 h 15 min
Dosing for

Recommended moulds

    What do you need?

    Ingredients for the loaf:

    • 500 g plain flour; and to work with
    • 1 tsp instant yeast
    • 1 tsp sugar
    • 1 tsp salt
    • 2 tbsp olive oil; plus extra for greasing
    • 100 g frozen peas; defrosted
    • 6 radishes
    • 60 g pitted black olives
    • 30 g sun-dried tomatoes
    • 1 handful carrot tops


    If you can't find carrot tops, use fresh parsley instead.

    Ingredients for the dip:

    • 1 clove garlic
    • 100 g mayonnaise
    • 50 g plain yoghurt
    • 1 pinch saffron
    • 1 tsp paprika
    • 1 tbsp lemon juice
    • salt
    • 1 pinch cayenne pepper
    • 15 g edible flowers

    How to prepare it:

    Sift the flour into a bowl and make a well in the centre.
    Add the yeast, sugar, salt, oil and 260 ml lukewarm water and knead everything into a smooth elastic dough.
    Cover and leave to rise for 45 minutes.
    Drain the peas in a sieve. Dice the radishes, olives and sun-dried tomatoes. Chop the carrot tops.
    Add to the dough together with the peas, radishes, olives and tomatoes and knead again until evenly combined.
    Place the dough in a loaf tin greased with a little oil.
    Cover and leave to rise for a further 20 minutes.
    Preheat the oven to 180°C, gas 4. Bake the loaf for 45 minutes until risen and golden.
    For the dip, peel and finely dice the garlic. Mix with the mayonnaise, yoghurt, saffron, paprika, lemon juice, a little salt and cayenne pepper.
    Add the flowers. Pour into a small bowl.
    Leave the loaf to cool slightly, turn out of the tin, leave to cool and serve sliced with the dip. Garnish with extra radishes and flowers if desired.

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